There’s nothing like homemade deviled eggs, but as much as I love a traditional deviled egg, I wanted to make a nonpareil version of the classic. Jalapeño poppers, meet deviled eggs… and bacon.
If you’ve had a jalapeño popper, you know they’re delicious, with pretty much the perfect amount of heat. What better foil than a creamy deviled egg?
If you want the spice factor to be less intense, try using pickled jalapeños instead of fresh, since they tend to be milder. And be sure to top your deviled eggs with a heaping amount of the candied bacon. It gives these eggs a wonderful crunch with just the right amount of sweetness and saltiness.
Jalapeño popper deviled eggs recipe
Put a savory, sweet, spicy spin on classic deviled eggs by using fresh jalapeños and candied bacon in this tasty bite-size snack.
Prep time: 25 minutes | Cook time: 15 minutes | Total time: 40 minutes
For the bacon
- 8 strips all-natural applewood-smoked bacon
- 4 tablespoons pure maple syrup
- 1/2 teaspoon garlic powder
- Sea salt
For the eggs
- 1 dozen whole eggs, boiled
- 1/2 cup low-fat mayonnaise
- 1/4 cup cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 2 fresh jalapeño peppers, minced
- 2 slices cooked bacon, chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh sliced jalapeño peppers
- Bacon pieces
- Sweet paprika
- Fresh cilantro
- Heat the oven to 400 degrees F, and line a baking sheet with parchment paper. Lay the strips of bacon in an even layer on the baking sheet.
- In a small bowl, combine the maple syrup, garlic powder and sea salt. Mix well, and brush each slice of bacon generously with the syrup mixture.
- Bake for 12 to 15 minutes or until the bacon is cooked and crispy. Transfer the bacon to a plate lined with paper towels to remove the grease, and let cool for 5 minutes. Once cool, roughly chop 2 strips of the bacon, and set aside. Chop the remaining bacon into large pieces for garnish.
- On a cutting board, cut each boiled egg in half, remove the yolks, and set them aside in a large mixing bowl.
- Place all the egg white halves on a serving plate, and set aside.
- To the bowl of egg yolks, add the mayonnaise, cream cheese and cheddar cheese. Mix well.
- Fold in the jalapeño peppers, garlic powder and chopped bacon, and season with salt and pepper. Mix until the filling is smooth and there are no lumps.
- Transfer the filling to a piping bag with a medium-size tip or to a zip-top bag. (Cut a small hole in one of the corners if using a zip-top bag.)
- Fill each egg white half with the filling.
- Garnish with a sprinkle of sweet paprika, jalapeño slices, cilantro and the candied bacon.
- Serve immediately, or keep chilled until ready to enjoy.